I have always been a fan of those little Mexican wedding cookies that you see in the store. I thought that they had to be difficult to make so I was always scared to make them. Recently I was part of a cookie exchange. I decided to make these cookies to share but when I made them they didn't stay together well enough for me to ship them. So I did the next best thing. I decided we would eat them and I would just make another type of cookie. These little gems are so addicting and I couldn't just eat one, or two, or three. There is just something about a little cookie you can just pop in your mouth.
Did you notice, they are made with pecans! How could they not be good.
2 cups pecans
2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, softened
1 cup confectioners’ sugar
1 teaspoon almond extract
Preheat oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. In a food processor, process the pecans until finely ground.
In a large bowl, whisk together the ground pecans, flour and salt; set aside. Using an electric mixer, beat the butter and 1/3 cup of the sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the almond extract.
Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Shape the dough into balls (about 1 tablespoon each) and place 2 inches apart on baking sheets.
Bake until just beginning to brown, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Place the remaining sugar in a bowl. Roll the cookies in the sugar to coat.
Shared over at Weekend Potluck